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Unread 06-30-2011, 09:57 PM   #18
LoneStarMojo
is one Smokin' Farker
 
Join Date: 01-02-11
Location: Smithton, MO
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Quote:
Originally Posted by The_Kapn View Post
I trim the "fat cap" off totally.
Keeps it simple.

Butts have so much internal fat, they cook up just fine without the fat cap.
And, rub don't stick to fat--so I get killer bark all around.
Fact is, I trim out some of the major internal fat areas for even more bark.

Judges like it, and so do I.

Works for me.
Your mileage may vary.

TIM
Yes I agree....on a butt the fat cap is useless....IMO. And my butts are juicy. And Barky!
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Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
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